The Most Comforting Vegetarian Butternut Squash Curry (So Simple)

This comforting vegetarian butternut squash curry is a staple in our home year-round. However, there’s something about eating it on a crisp night that makes it taste even better. Nothing will warm you quite like this delicious blend of spices, or fill you like this veggie/bean combination.

A Reluctant Curry-Lover

If you were to ask my husband whether he likes curry, he would tell you “absolutely not.” Like most people, he assumes that curry is one particular spice. And that, if he has tried one dish with “this spice,” he has tried them all. But curry is so much more than that. Yes, you can probably go to the store and buy a seasoning blend called “curry.” However, this one blend does not represent every type out there. Curry generally refers to a dish simmered in sauce with an array of spices. There are endless combinations of flavors and fillings that you can use, This recipe for vegetarian butternut squash curry calls for a few classics like turmeric and garam masala, as well as my personal favorite spice, paprika.

Which is why, I don’t tell my husband I’m serving him curry. He just eats this dish, and loves it, time and time again.

Should I Invest In Garam Masala?

Garam Masala is one of those spices that you can sneak into a ton of different dishes. It adds a warming, dynamic flavor. Slightly sweet with things like cinnamon, cardamom, and cloves, but also fragrant with cumin. It’s not intended to be a hot seasoning, just cozy. I like it on roasted sweet potatoes with olive oil, seasoning, and a few other spices.

What Makes This So Quick?

This is a one pot, dump and go recipe. That means, less dishes, and less stress. Also, there’s no need to get out the cutting board to chop anything. This recipe uses things you can find in the freezer aisle at your grocery store, already prepped for you. If you choose to boil regular brown rice for the side, that’ll add significantly to the cooking time. However, the vegetarian butternut squash curry itself is still very quick and doesn’t require a ton of skill to prepare.

What Should I Serve it With?

I recommend brown rice or something similar. I like to cook up a big pot of it when I have the time, but sometimes I forget to do this in advance. It’s ok to rely on 10-minute par-boiled pouches if you need to. We also always keep a stash of 90-second rice on hand. If you do cook it from scratch, using vegetable broth instead of water can add great flavor.

Is This Recipe Toddler or Kid Friendly?

My toddler loves this vegetarian butternut squash curry. In fact, she has eaten a modified version of it since she was a baby. Although every kid goes through their picky phase, I strongly believe that the earlier you introduce your children to a wide variety of seasonings, the better their palate becomes. My daughter has grown to like seasoned dishes so much that she prefers them. If I try to serve her anything bland, she tosses it on the floor. Not a behavior that I encourage…but maybe you can relate. She’s been getting better, but nobody is perfect.

If you try to avoid added salt or sugar for your toddler, then this recipe may not be for you. My husband and I limit the amount of salt that we sprinkle into our dishes for our toddler’s sake. And we mostly avoid added sugar for her as well. However, if there’s something we use as a flavor enhancer or for convenience’s sake, then that rule goes out the window. In this case, that’s the Campbell’s Tomato Bisque. It’s not something we’d add to our dishes every night, but as a treat, it really adds something special. Of course, you can try using tomato sauce instead and let me know how that turns out.

Did you try this recipe? Let me know on Instagram. Tag @MamasAndChai!